Chai Tow Kway – 菜头粿

Black, or white? There’s always the debate on whether people like the black or white version of carrot cake, and we’re happy to say WE DID BOTH. Who needs choice when you can have both?

Rather than buying the radish cake from supermarkets, we’ll be making it from scratch for that really home-made taste. During the process, the radish cake is usually cut into cubes to allow the flavour and fragrance of the seasoning and ingredients to permeate the cake. Be generous with the chye por For this black version, allow the eggs to set and start the magic of flipping the cake and eggs. You’ll end up with a messy combination of radish cake, eggs, in nostalgic dark sweet sauce! or you can go for white version where frying it till crispy is a must!!

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Servings: 1

Time: 15 min

Skill: Easy

Ingredients

250g steamed carrot cake (homemade or pkt)

4 tbsp pork lard

20g minced garlic

40g Chye Poh (wash to get rid of excess salt)

2 eggs

1 tsp fish sauce

2 tbsp Thick Sweet Sauce, for Black Version (adjust amount to taste)

chopped spring onions

Instructions

Add 3 tbsp pork lard to a hot pan

then add 250g steamed carrot cake

pan fry until it starts to get crispy and brown slightly on both sides